Basic Butter Cookie Dough

1. 1

   Place flour, sugar, butter, and salt in the bowl of a food processor; process until mixture is the texture of coarse meal.

2. 2

   In a small bowl, lightly beat egg yolks and vanilla; with motor running, add to food processor. Process just until a dough forms.

3. 3

   Icebox Butter Cookies:

4. 4

   Divide dough in half; form into two 2-inch square logs, each approximately 51/2 inches long. Wrap logs in waxed paper; refrigerate until firm, at least 2 hours.

5. 5

   Preheat oven to 350 degrees. Slice dough crosswise, 3/16 inch thick; carefully transfer slices to baking sheets.

6. 6

   If decorating, brush with egg wash, then sprinkle with sugar or sprinkles. Bake until edges are firm (not brown), 10 to 15 minutes. Cool 1 to 2 minutes on baking sheets; cool completely on a rack.

7. 7

   Store finished cookies in an airtight container, up to 2 weeks.

8. 8

   Rolled Cut-outs:

9. 9

   Divide dough in half; form into two 1/2-inch-thick disks. Wrap in plastic; chill until firm, at least 1 hour.

No additional tips available.